Chef Ian Rynecki’s Summer Green’s Salad featured in EatingWell’s June 2020 Print Issue.
Executive Chef Ian Rynecki shares his summertime Heirloom Tomato Salad with Wine and Country Life.
Pippin Hill awarded Tripadvisor’s Travelers’ Choice Award for 2020.
“Hosting a fall equinox wine dinner focused on the farm-to-table movement was the ideal way for the founders of Pippin Hill Farm & Vineyards, Dean Andrews and Lynn Easton, to celebrate the harvest.”
Chef Ian shares that “when making gazpacho, I always freeze the tomatoes, peppers, cucumbers, and red onion before it all goes into the blender.”
Chef Ian shares that “our rosé wine is the foundation for our rosé vinegar that we make every year.”
Pippin Hill’s Diane Burns and Ian Rynecki share their tips for throwing a Fall Harvest Dinner.
AFAR rounded up the “10 Best Places to Go in October” and Charlottesville is one of them! Don’t forget “a farm-to-table meal paired with award-winning wines at Pippin Hill Farm & Vineyards.”
If you’re looking for a full-service experience, visit Pippin Hill Farm & Vineyards, where the seasonal, locally grown food pairs beautifully with their signature Sauvignon Blanc, Viognier, or Cabernet Franc
Pippin Hill included in Thrillist’s “Ultimate Weekend Guide to Charlottesville.”
“Good quality fruit provides a flavorful addition to cakes and breads and can serve as the base of a sauce for roasted meats,” says Ian Rynecki, the executive chef at Pippin Hill Farm & Vineyards”
“Located approximately 15 miles southwest of Charlottesville, Pippin Hill stands out for its focus is on sustainable viticulture, craft winemaking and agritourism.”